Using Trendsetting Chefs to Design New Culinary...

Journal of Culinary Science & Technology 2014 / 07 Vol. 12; Iss. 3

Using Trendsetting Chefs to Design New Culinary Preparations with the “Penjar” Tomato

Romero del Castillo, R., Puig-Pey, M., Biarnés, J., Vilaseca, H., Simó, J., Plans, M., Massanés, T., Casañas, F.
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Volume:
12
Language:
english
Journal:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2014.880099
Date:
July, 2014
File:
PDF, 257 KB
english, 2014
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